Jamaican Beans and Rice

I've been trying to come up with a way to introduce my kids to black beans and this was a great start.  The rice is not spicy, but has a great blend of flavors, plus a healthy portion of black beans.

We served these Jamaican Beans and Rice with Caribbean Jerk-Rubbed Chicken Kabobs, with some extra grilled pineapple on the side as dessert.

1 TB  Olive Oil
1 TB  Butter
1 cup  Jasmati Rice
1 small  Onion, diced
2 cups  Water or Chicken Broth
1 can  Black Beans, drained and rinsed
2 TB  Ketchup
2 tsp  Frank's Hot Sauce
2 tsp  Caribbean Jerk Seasoning (same rub used on the Caribbean Jerk-Rubbed Chicken Kabobs)

In a medium saucepan, heat the olive oil, butter and onion over medium heat until the butter melts.  Add the rice and sauté until the onion is softened, about 6 minutes.

Add the remaining ingredients, stir and cook for 15 - 20 minutes or until all liquid is absorbed.

Lemon Risotto with Parmesan

An excellent side dish to poached fish, lemon grilled shrimp, Lemon Scallops or Lemon Chicken Thighs. 

2 TB Butter
1 TB Olive Oil
1 medium Onion, chopped
5 1/2 cups Chicken or Vegetable Stock
2 cups Arborio or other Risotto Rice
3 tsp finely Grated Lemon Rind
1/2 cup Grated Parmesan Cheese or Parmesan Romano
2 TB Butter
Sea Salt and Freshly Cracked Black Pepper

Heat a large saucepan over medium heat. Add butter, oil and onion and cook for 6 - 8 minutes or until onion is softened and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for about 1 to 2 minutes or until the rice is almost translucent.

Slowly add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir in the parmesan, 2 TB butter, salt and pepper, then serve.

Serves 4.

Chicken, Mushroom & Asparagus Risotto

Lightly sauteed mushrooms and asparagus combined with chicken make this risotto a meal in itself.

1 Chicken Breast
12 - 15 Button Mushrooms, sliced
1 Bunch Asparagus, trimmed and cut into thirds
2 TB Olive Oil
1 TB Butter
1 cup Arborio Rice
1 small Onion, finely diced
1 Clove Garlic
1/2 cup White Wine
5 - 6 cups warm Chicken Stock
Grated Parmesan Cheese for garnish

Heat one tablespoon of oil in a large skillet and lightly brown chicken, remove from pan and set aside. Melt butter into same pan and saute mushrooms and asparagus until just tender. Remove from pan and set aside with chicken.

Add more oil to the pan if needed and saute garlic and onion for two to three minutes. Add rice and stir well to make sure all of the rice is coated with oil. Add wine and stir until absorbed.

Add about two cups of chicken stock at a time, and stir until absorbed. Keep adding stock, about a 1/2 cup at a time, until the rice is tender, about 25-30 minutes. (This part does require a little extra attention, but it is worth it!)

During the last five minutes of cooking, add the chicken, mushrooms and the asparagus. Ladle into bowls and top with parmesan cheese.